Rice Custard; Steamed Christmas Pudding; Spiced Rhubarb - Sunbeam HP003D Instruction/Recipe Booklet

Recipes.

Rice Custard

cup cooked rice
/
1
2
3 eggs
3 tablespoons sugar
3 cups milk
teaspoon vanilla
1 /
2
30g butter
nutmeg
cup raisins
1 /
2
1. Place rice into a greased heat-proof dish that
will fit into the Slow Cooker.
2. Beat eggs and sugar, add remaining
ingredients and add to the rice. Cover bowl
with foil and place into the Slow Cooker.
3. Pour 1 cup water into the Slow Cooker. Cover
and cook on Low for 8 - 9 hours or on High
for 4 - 6 hours.
4. Serve warm with cream or ice cream.

Spiced Rhubarb

750g rhubarb, cut into 2cm pieces
cup sugar
3 /
4
teaspoon cinnamon
/
1
4
3 whole cloves
1 teaspoon grated orange or lemon rind
1. Combine rhubarb, sugar, cinnamon, cloves
and rind in the Slow Cooker. Cover and cook
on Low for 4 - 6 hours.
2. Serve hot with whipped cream or ice cream.

Steamed Christmas Pudding

1kg mixed fruit
1 cup brown sugar, firmly packed
185g butter or margarine
cup water
/
1
2
2 tablespoons sherry
1 tablespoon bi-carbonate of soda
3 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
1 teaspoon mixed spice
1. In a saucepan, combine mixed fruit, brown
sugar, butter, water and sherry. Heat until
butter is melted and mixture begins to boil.
2. Remove from the heat, add bi-carbonate of
soda and allow to cool completely.
3. Grease and line base of a 10 cup pudding
bowl.
4. Add eggs to the cooked mixture and mix
until well combined. Fold through flour and
spices.
5. Pour mixture into the prepared bowl, cover
with a double layer of foil and tie firmly with
string to form a good seal.
6. Place into the Slow Cooker. Pour in sufficient
water to come two thirds of the way up the
sides of the pudding bowl. Cover and cook
on High for 7 - 9 hours.
7. To Serve: Re-heat pudding on High for 2 - 3
hours prior to serving and accompany with
whipped cream or hard sauce.
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